Armagnac can be distilled using two methods, the Armagnac still or a pot still. The original still is a continuous still that lets the vapours pass through the wine thus drawing more of the flavour into the brandy and the pot still. The original still was mobile and could be taken from door to door to distil wines for the grower to sell to passers by. The brandy produced by the one stage distillation is of a much lower proof and does lack the smoothness of the double distilled spirit. Since 1972 the French government has allowed the spirit to be double distilled in a pot still. The pot still method gives a higher proof brandy but lacks the fuller flavour of the single still.  

As with cognacs, the brandy must be matured in new oak casks these add colour, flavour and remove volatile substances whilst the brandy mellows. The brandy is constantly supervised it reaches the desired point and then it is transferred to used casks to rest.

Almost all Armagnac is blended but some exceptionally good years are bottled without blending, these are called vintages. The styles of Armagnac are graded the same way as Cognac they are